Chicken and Sausage Jambalaya
Oven-Roasted Okra
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 (12-oz) pkg smoked chicken sausage, cut into ½-inch slices
- 1 (28-oz) can organic fire-roasted diced tomatoes
- 1 (12-oz) pkg frozen seasoning blend (diced onion, bell peppers and celery)
- 1 cup organic chicken broth
- 2 cloves garlic, minced
- 2 Tbsp low-sodium Creole seasoning
- 1½ cups uncooked long-grain brown rice
Instructions
- Combine all ingredients except rice in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 7 hours.
- Cook rice according to package directions.
- Add to cooker; cover and cook 15 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 lb okra
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp grated fresh lemon rind
- 2 tsp white wine vinegar
Side Dish Instructions
- Preheat oven to 450°F.
- Combine okra, oil, salt, and pepper in a medium bowl, tossing to coat.
- Arrange okra mixture in a single layer on a baking sheet.
- Bake 15 minutes or until tender.
- Remove from oven.
- Toss with rind and vinegar.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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